Raspberry Pie Bars

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Raspberry pie bars are an easy dessert that is perfect to whip up for any summer entertaining.

Every summer I have grand plans for amazing meals grilled outside, plenty of patio parties, and park picnics galore.

The reality, though, is my family hiding from the Texas heat and having meals that entirely subsist of fresh, juicy fruits.

Raspberry pie bars overhead

We’re glad for our Costco membership in the summertime, because we can never resist bright boxes of strawberries and raspberries. We’re often guilty of downing full raspberry packs in one sitting.

How do you say no to fruit, though? I just try to buy as much as I can, to ensure I can also scratch my baking itch with those sweet jewels.

Fresh raspberry bars

Bar desserts are something I grew up with in the Midwest, but don’t see much down here outside of brownies. They make dessert portable, and so much easier to make when it comes to bringing something to the cookout or potluck.

Raspberries are my go-to fruit, so these fresh raspberry bars are often on rotation. While some raspberry bars I’ve come across use jam for the filling, I use fresh raspberries for the best flavor.

If you can’t get your hands on fresh raspberries, use frozen berries that have been thawed. Skip the mashing step, and mix them with the sugar just before pouring on to the crust.

Raspberry pie bars sliced corner

Raspberry pie bar variations

These raspberry pie bars are very similar to my apple pie bars — in fact, the only change is the fruit filling. The base recipe is endlessly adaptable and so easy to work with.

Aside from apple and raspberry, I recommend trying these with fresh summer peaches. Cook them down as in the apple version, and toss in some fresh ginger while you’re at it!

Strawberries, blueberries, or cherries would also work well here. There really aren’t too many rules when it comes to bar desserts like this.

Sliced raspberry pie bars close up

Freezing pie bars

Making these bars in advance, or have leftovers? You can easily freeze them to enjoy later.

After baking, let them cool completely, then lift the bars out on the parchment paper. Slice directly on the paper, taking care to not cut through it.

Slide the parchment paper and bars into a gallon-size freezer bag. If you need to freeze in multiple layers, add another piece of parchment on top to prevent sticking. Seal the bag, removing as much air as possible, and freeze.

Raspberry pie bars overhead with berries

To thaw, remove bars from the freezer and let rest at room temperature for a few hours, or overnight in the refrigerator. You can also warm single bars in a microwave.

Easy raspberry recipes

If you have more raspberries to use up, you’re in luck! Raspberries are actually quite the versatile little fruit.

Try my breakfast recipes for raspberry bran muffins or raspberry almond baked oatmeal. My friend Jamie has an amazing raspberry shrub recipe. Or go savory with raspberry chipotle chicken wings.

Sliced raspberry pie bars vertical
Raspberry pie bars overhead with berries

Raspberry Pie Bars

Raspberry pie bars are an easy dessert perfect for summer potlucks and picnics.
4.57 from 16 votes
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Prep Time 30 mins
Cook Time 40 mins
Chill time 10 mins
Total Time 1 hr 20 mins
Course Desserts
Cuisine American
Servings 16 bars
Calories 120 kcal

Ingredients
  

  • 1 1/2 plus 1/3 cups flour, divided
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 10 tablespoons cold butter, divided
  • 1 egg
  • 2 cups fresh raspberries
  • 4 tablespoons brown sugar, divided
  • 2 tablespoons granulated sugar

Instructions

  • Line a 9×9 square baking pan with parchment paper and set aside.
  • In a food processor, pulse together 1 1/2 cups flour, powdered sugar, and salt. Add 8 tablespoons butter and pulse until it resembles cornmeal.
  • Pulse in egg until a soft, crumbly dough forms. Dump dough into prepared pan and press evenly to cover bottom. Prick all over with a fork, chill in the freezer for 10 minutes, then bake at 375°F for 10 minutes. Let cool slightly.
  • Meanwhile, combine raspberries and 2 tablespoons brown sugar in a medium bowl. Stir gently, smooshing some of the berries, and let rest while crust bakes and cools.
  • Once crust has cooled, spoon raspberries with their juices over the top.
  • In a food processor, pulse together 1/3 cup flour, 2 tablespoons brown sugar, granulated sugar, and 2 tablespoons butter until coarse crumbs are formed. Scatter crumb over the top of the raspberries.
  • Bake at 375°F for 30 minutes, until golden brown. Let cool completely before cutting.

Notes

If using frozen raspberries in place of fresh, be sure to thaw completely and drain excess water before using.

Nutrition

Serving: 1 barCalories: 120 kcalCarbohydrates: 13 gProtein: 1 gFat: 8 gSaturated Fat: 5 gCholesterol: 31 mgSodium: 96 mgFiber: 1 gSugar: 8 g
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One Comment

  1. I made these using frozen mixed berries in place of the fresh raspberries and they are SO GOOD! The only hard part? Not eating them all myself before I get the chance to share them!

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